Combine the flour and yeast together in a large mixing bowl or the bowl of a stand mixer. Stir in the water, milk, salt, and 1 TBSP oil until well combined.
Knead the dough by hand or with the hook attachment of your stand mixer until smooth and elastic, about 5 minutes.
Lightly oil the bottom and sides of a large bowl. Form the dough into a ball and place in the oiled bowl. Loosely cover the bowl and set in a warm place. Allow the dough to rise until doubled in size, about 1 hour.
Preheat the oven to 450°F. Prepare a baking sheet lined with parchment paper.
Place the dough on a floured surface and divide into 2 balls. Roll each dough ball out into a 10 inch circle.
Roll the edges of each dough circle towards the center to form a 1 inch tall wall all around. Form the dough into a boat shape and pinch together each end. Place the dough boats on the baking sheet lined with parchment paper.
In a mixing bowl combine the feta and mozzarella cheeses. Fill the dough boats evenly with the cheese mix.
Beat 1 of the eggs in a small bowl and brush the edges of the dough boats with it.
Bake the boats in the preheated oven for 10 to 12 minutes or until the edges are lightly browned.
Remove the bread from the oven and make a slight indentation in the center of each bread boat using the back of a spoon.
Carefully crack an egg in each indentation, return the bread boats to the oven and bake until the egg whites are just set, 4 to 5 minutes.
Remove the breads from the oven and place 1 TBSP of butter on top of each egg.
Enjoy the bread by tearing off pieces of the edge and dipping it in the egg and cheese center or eat it with a fork, either way its delicious.
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